Sheet Pan Brownies

Sheet Pan Brownies are easy to make from scratch in 35 minutes or less using pantry staples and just one bowl. The perfect big batch treat!

Author: Donna Elick

Servings:

Prep Time5

Cook Time30

Total Time35

Ingredients

1 1/2 cups unsalted butter
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 1/2 tablespoons pure vanilla extract
6 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups milk chocolate chips

Instructions

Preheat the Oven: Preheat oven to 350°F. Line a 13 x 18-inch baking sheet with parchment paper or grease with non-stick spray. Set aside.
Melt the Butter: In a large microwave-safe mixing bowl, melt the butter.
Combine Wet Ingredients: Whisk in sugar, cocoa powder, vanilla extract, and eggs until well combined.
Add Dry Ingredients: Stir in flour, baking powder, salt, and 2 1/2 cups of chocolate chips until fully incorporated. Do not overmix.
Spread Batter & Bake: Pour batter onto the prepared baking sheet and spread evenly. Sprinkle the remaining ½ cup of chocolate chips over the brownie batter. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool & Serve: Allow brownies to cool completely before cutting into squares. Enjoy!

Notes

Make-Ahead Tips: These brownies can be baked in advance and stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Storage: Store brownies in an airtight container at room temperature for 3 days, in the refrigerator for up to 1 week, or frozen for up to 3 months.

Freezing Instructions: Individually wrap brownies in plastic wrap and store them in a freezer-safe bag. To serve, thaw at room temperature or microwave for a few seconds for a warm treat.

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